Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Monday, September 14, 2009

Cajun Grilled Shrimp Skewers

Wow. I still cannot believe that summer has practically got it's foot out the door and fall is literally just around the corner! The weather here was very mild there for a bit, but the past few days have proven that summer is definitely not gone just yet, not that we ever really put our grills away down here anyway.

Now, for the grill, unless you're gonna do a quick stir on one of these kinds of trays, I usually pick the larger sized shrimp. There's nothing wrong with these trays ... I have one myself. But small shrimp cook super fast on the grill and frankly just aren't worth the work it takes to skewer them as far as I'm concerned, so this pan is great if you want to throw smaller shrimp on the grill. Or if you want to sort of stir-fry some grilled veggies. So, for this recipe, go ahead and get the jumbo babies.

Don't be scared if you pull out your shrimp from the marinade to find that they look a bit pink and sort of cooked around the edges. That the acid in the lemon working and it's perfectly fine! Just skewer them up and get 'em on the grill.This is my favorite marinade for grilling shrimp. Serve them up with your favorite salsa. Hope you enjoy them!

Double Pronged Skewers

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Put shrimp into a zipper storage bag or glass bowl, add the smashed garlic and toss. In a separate bowl, combine the olive oil, lemon juice, paprika, Cajun seasoning & Old Bay. Pour mixture over the shrimp, cover and refrigerate for 30 minutes or up to two hours only.

When ready to grill, preheat grill to high. Alternate 3 shrimp with the bell pepper and onion on metal skewers, leaving room at the end for tomato. You'll add the tomatoes toward the end of cooking. Sprinkle skewers with salt, pepper and additional Cajun seasoning, if desired. Place over direct heat on hot grill, close lid and cook, turning once, about two to three minutes per side depending on size of shrimp, or until cooked through, basting with the marinade. Add a tomato wedge to the end of each skewer the final turn, baste with melted butter, and return to the grill to finish. Total time will depend on your grill.

Drizzle with hot sauce or Tiger sauce, remove from skewers and serve immediately with lemon wedges on the side. Makes 4 skewers.

Cook's Notes: May also be prepared under the oven broiler. If using commercially purchased shrimp that has been frozen, re-hydrate the shrimp before cooking. Fill a large bowl with 1 quart of water and stir in 2 tablespoons of salt. Add the cleaned shrimp and let sit for 30 minutes.

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Hi:Just stopping over from SITS! I think I am a Southern girl at heart just raised up North. Totally love Southern cuisine. My first trip to Savannah I reserved a table at Paula Deene's restaurant 2 weeks before I got there. See ya real soon!

You're welcome Marteen! Just remember, for grilling large or jumbo shrimp are best because shrimp cook so fast. Save the medium or smaller shrimp for gumbos, jambalaya and stovetop skillet meals. Shrimp do cook quick so the biggest key is not to overcook them!

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